Sensory Characteristics Of Fruits Research Articles

Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review

Essential oils are currently being investigated for their potential role as fruit preservatives. They contain a mixture of bioactive compounds that would help preserve fruits without using synthetic chemicals. They can slow or inhibit many fungi and bacteria growth, including Botrytis cinerea, one of the primary pathogens responsible for fruit waste. Lemon and cinnamon essential oils are particularly interesting since they are part of the GRAS list and have well-documented literature on their antimicrobial properties. However, they can potentially alter multiple quality-related physicochemical properties of the fruit. These effects differ depending on the application technique (vapor/edible coating), matrix and the concentration used, etc. This review seeks to clarify the effectiveness of lemon and cinnamon essential oils as a natural preservative by discussing their effects on the physicochemical properties and sensory characteristics of fruits during storage with a focus on strawberries, and potential directions for research. Novelty impact statement This is the first review to analyze in-depth the potential role of lemon essential oil and cinnamon essential oil on the quality of fruits. Our paper considers the current information related to food loss and methods for preservation and encompasses an integrative approach to evaluate the effectiveness of lemon and cinnamon essential oil as natural preservatives. The article also discusses current gaps in the literature, informing about potential future investigations related to food preservation.

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

A WAY-OUT OF FRUIT NEOPHOBIA

ABSTRACT This paper analyses consumers’‘ neophobia for novel fruits through a within-subject experimental design that evaluates consumers’‘ willingness to consume unfamiliar fruits (pomegranate, cherimoya, and horned melon) compared with well-known fruits (banana and orange). Results show that consumers are not willing to try unfamiliar fruits and prefer those that are known. At first glance, consumers express aversion to consume exotic fruits. Two unknown fruits were rejected: cherimoya (green with uneven bulging protuberances) and horned melon (yellow with pointy protuberances). However, results show a significant acceptance for pomegranate. Thus, it is possible to assume that some sensory characteristics of fruits can motivate subjects’‘ consumption. There is a way-out of fruit neophobia. Keywords Consumer studies; exotic fruits; neophobia; food aversion; sensory marketing.

Use of biopolymeric coating hydrophobized with beeswax in post-harvest conservation of guavas

Biopolymeric coatings are effective in maintaining the chemical and sensory characteristics of fruits and vegetables because they preserve innumerable nutrients effectively for long periods of storage. Coatings based on cornstarch (3%), cassava starch (2%) and gelatin (5%) were synthesized. Beeswax (BW) was added as a hydrophobic agent in the polymeric network at different concentrations relative to the dry base of biopolymer. The biofilm containing 10% BW presented the best results in the water vapor transmission rate (WVTR) and the effect of the BW incorporation was also evaluated from surface roughness and SEM. An 80% increase in elasticity and 15% decrease in solubility indicated resistance against unfavorable environmental conditions. Physical-chemical analysis showed that its use minimized weight loss, guaranteeing adequate ripening of the fruits during 15 days in a regulated environment: 15 °C ± 2 °C, 90% ±2% RH. The sensorial attributes indicated better acceptability of these fruits, demonstrating the potential of this coating.

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature (Tg), molecular mobility, texture and rehydration properties. Different dry and wet sugar infusions were prepared using combinations of additives: sodium bisulphite, citric acid, sodium bisulphite and citric acid, and no additives. These specific pretreatments are often used to obtain better sensorial characteristics of fruits upon further drying. After the dehydration step (air- or freeze-drying), all the samples were in the supercooled state. Pretreated samples presented lower Tg values and lower spin–spin relaxation times than control samples. Regarding texture, pretreated samples showed lower firmness than control samples. Also, freeze-dried pretreated samples showed higher firmness and lower deformability than air-dried pretreated ones. When considering the hygroscopicity, freeze-dried samples were more hygroscopic than air-dried ones. The fresh-like dried raspberries obtained could be directly consumed as snacks or incorporated in a composite food, such as a cereal mix. In this latter case, pretreated fruits would be more suitable, since their rehydration capacity at short times was relatively low.

Apple production and quality when cultivated under anti-hail cover in Southern Brazil.

Anti-hail nets may change the microclimate of orchards and hence modify the physicochemical and sensory characteristics of fruits. The present study aimed to evaluate the effects of anti-hail nets on the physical, chemical, and sensory attributes of apples grown in southern Brazil. The study was conducted in commercial orchards, with apples grown under a black anti-hail net under an open sky during the 2008/2009, 2009/2010, and 2010/2011 cycles. Measurements of photosynthetically active radiation were collected at both sites. Physical, chemical, and sensory analyses of fruits were performed in the laboratory. The anti-hail net reduced incident photosynthetically active radiation by 32%. The light spectrum in the canopy changed the corresponding R/FR (red/far-red) ratio in the lower and upper canopy layers from 0.27 to 1.55, respectively. In contrast to the majority of microclimate studies carried out in the temperate zones of the northern hemisphere, this study in the southern hemisphere showed that although it reduced the incident solar radiation, the cover did not change the color or organoleptic characteristics of "Royal Gala" and "Fuji Suprema" apples. The net cover prolonged the subperiod between fruit setting and harvesting, thus slowing fruit ripening. Therefore, the use of anti-hail nets on apple orchards is a suitable alternative for the protection of apple trees against hail because it causes only small changes in the microclimate and in the maturation period, ensuring fruit production without affecting its quality.

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

Horticultural industries, like most consumer goods industries, pursue new product development, but face the significant additional challenge that prototypes for consumer testing are not readily available. One possible solution involves the development of realistic model systems in which sensory qualities can be systematically altered to mimic the proposed new cultivars. The present research tests a model system for assessing taste/flavour innovations in fruit, using kiwifruit as an example. Flavour/taste solutions were injected into pieces of fruit tissue. These fruit samples were subjected to descriptive sensory analysis and consumer acceptability testing to reveal that systematic changes in the sensory characteristics of fruit could be achieved and novel flavours introduced. The response patterns in the data fit expectations (e.g., samples injected with sucralose were higher in sweetness) and consumer participants evaluated the model system favourably in terms of ability to provide a good approximation of what it would be like to eat a whole kiwifruit with the novel flavour characteristics. Limitations and advantages of the tissue-based model system are compared with other possible model systems and the relevance of this approach to other types of fruit in guiding new product development is discussed.

Descascamento de laranja 'Pêra' em função da duração do tratamento hidrotérmico

Os objetivos deste trabalho foram adequar a tecnologia de descascamento de laranja 'Pêra' pelo uso do tratamento hidrotérmico e avaliar sua influência na atividade respiratória e nas características físico-químicas, microbiológicas e sensoriais dos frutos. O tempo de descascamento, o rendimento em frutos comercializáveis e a temperatura interna dos frutos durante o tratamento também foram avaliados. O tratamento consistiu em colocar os frutos em banho-maria a 50°C por 10, 15, 20, 25 e 30 minutos. Em seguida, os frutos foram descascados retirando-se a parte peduncular com a faca e, posteriormente, o flavedo e o albedo foram retirados manualmente. Os frutos sem tratamento hidrotérmico foram considerados controle. Os frutos foram armazenados durante seis dias a 5°C. O tratamento hidrotérmico alterou a atividade respiratória dos frutos somente nas primeiras horas após o processamento. A temperatura interna dos frutos, após 30 minutos de tratamento, atingiu no máximo 35°C. Não ocorreram alterações nas características físico-químicas e microbiológicas dos frutos. O tratamento não alterou o sabor, melhorou a aparência, diminuiu em até 78% o tempo de descascamento e aumentou o rendimento em frutos comercializáveis. Conclui-se que o tratamento hidrotérmico de 10 a 30 minutos pode ser utilizado como técnica de descascamento para laranja 'Pêra'.